Ingredients
Scale
- 1 tablespoon olive oil
- 1 lb lean ground beef
- 1 cup diced onion
- 1/2 teaspoon paprika
- 1/2 teaspoon granulated garlic or 2 teaspoons of fresh
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup beef broth
- 4 ounces tomato sauce
- 1 1/2 cups milk
- 2 cups elbow macaroni
- 2 cups shredded cheddar cheese
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Add ground beef, diced onion, and garlic; cook for 6-8 minutes until browned, breaking the meat into pieces.
- Stir in paprika, chili powder, salt, and pepper until well combined.
- Pour in beef broth, tomato sauce, and milk, stirring thoroughly.
- Add uncooked elbow macaroni to the skillet and bring the mixture to a boil.
- Once boiling, reduce heat to a simmer and cover the skillet, stirring occasionally to prevent sticking.
- After about 10 minutes, stir in the cheddar cheese until melted and homogeneous.
- Serve hot, garnished with extra cheese and fresh herbs.
Notes
For added flavor, consider using fresh garlic instead of granulated garlic.
Feel free to customize by adding vegetables like bell peppers or peas during cooking.
This dish can be stored in the fridge for up to 3 days and reheats well.
Nutrition
- Serving Size: 1 serving
- Calories: 562
- Sugar: 4g
- Sodium: 980mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 85mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.